Coffee caramel ganache
Ingredients
- 80 g sugar
- 20 g water
- 60 g espresso
- 20 g cream 35% fat
- 100 g white chocolate 28%
- 1 g flaky salt
Instructions
- Mix the sugar with the water and caramelize this on a medium heat till it’s a golden brown caramel. Once a golden caramel starts to form turn down the heat for more control.
- Now while mixing add the hot espresso, the cream, the white chocolate and the flaky salt. Then mix it well till it’s fully emulsified. It’s best to use a hand blender, but with a small recipe like this the blender won’t take and you can use a whisk.
- Now pour it into a bowl and let it set in your fridge for at least 3 hours. Then transfer it into a piping bag that’s fitted with a round nozzle and keep it in your fridge.
